This recipe has a number of steps but it's actually not too hard to put together, especially if you make use of your food processor--it can do everything from grating the beets to slicing the cucumbers to putting the actual burgers together. Plus I think it's worth it since these are my favorite veggie burgers EVER (and I've heard from some of my clients that they feel the same way.) Although most of my recipes are totally plant-based, I think these burgers benefit from the addition of one egg. It helps with the texture, but is not necessary. If you don't eat eggs, be sure to cool your mixture completely to help it hold together and you can also try adding additional quinoa and oats if you find the mix too soft or wet.

1. In a large skillet, heat oil and saute onion with a pinch of salt for 5-8 minutes or until it's softened. Add garlic, grated beet, and smoked paprika and saute for 5 minutes more. Remove from heat and let cook to room temperature.

2. Pulse oats in food processor until you get a rough flour and remove to a bowl. Add beet mixture, black beans, quinoa, egg and a generous pinch of salt to the food processor and pulse until mix and it can form a loose dough but still with some texture. Remove to a bowl and combine with oat flour. Cool this mixture in the freezer for 20-30 minutes or in the fridge for a few hours or overnight (This will greatly improve the texture of your sliders and help them hold together better).

3. Make a test slider: take a tablespoon of the mix and form a mini patty. Heat your skillet with a drizzle of avocado oil and cook the patty, then taste for salt. Add salt as necessary and form 12 sliders (I used a 1/4 cup measuring cup to make them even). Cook in batches, about 3 minutes on each side. Serve on buns with feta spread or vegan mayo and sliced cucumbers.